Enchiladas

by truddock, posted in Chicken, Main Meal, Mexican, Vegetarian

Level: Easy

Time: 45 mins (prep and cook)

Yield: 8 enchiladas

Ingredients

  • 8 small soft tortillas
  • 400g chicken, diced into bite-sized pieces
  • 1 red bell pepper
  • 1 red onion
  • 3 cloves garlic, crushed
  • Spice mix:
    • 2 tsp chilli powder
    • 1 tsp cumin
    • 1 tsp paprika
    • 1 tsp oregano
    • 1/2 tsp garlic powder
    • 1/2 tsp ground coriander
    • 1/4 tsp ground cinnamon
    • 1/2 tsp salt
  • Olive oil
  • Tomato Sauce
  • Cheddar Cheese, grated
  • Lime Crema:
    • 4 tbsp sour cream
    • Zest and juice of 1/2 a lime
    • Pinch of salt
  • Garnish:
    • Coriander, finely chopped
    • Scallions, finely sliced
    • Jarred jalapenos, diced

Notes & Tips
  • The key to browning chicken – or any protein – is not turning the chicken or messing with the pan until one side is ready. It can be tempting (and chef-y) to shake the pan, but just be patient 🙂
  • Make it veggie with roast cauliflower.
  • Bulk up the protein by adding kidney, pinto or black beans to the mix.

Method

  1. Toss the chicken in the spice mix with a drizzle of olive oil, this can be done ahead of time and refrigerated. Alternatively prepare our chipotle roast cauliflower.
  2. Prepare the tomato sauce.
  3. Pre-heat the oven to 200oc (fan 180oc).
  4. While the sauce simmers heat a drizzle of oil in the frying pan over medium-high heat, add the onion and peppers, fry until softened, add the garlic and fry until fragrant.
  5. Add the chicken. Leave it to turn golden on one side before flipping, about 2-3 minutes per side.
  6. Warm the tortillas in a pan or in the microwave.
  7. To assemble, spoon 1-2 tbsp tomato sauce into the centre of a tortilla, add a large spoonful of the chicken and peppers then fold either edge into the centre. Place in a baking tray. Repeat for the remaining tortillas.
  8. Spoon over the remaining sauce and sprinkle with cheddar cheese.
  9. Bake at the top of the oven for 15-20 minutes until the cheese is crisping.
  10. Mix the ingredients for the crema.
  11. Drizzle the enchilladas with crema and sprinkle with coriander and scallion.
  12. Serve with a side of rice, corn, roast cauliflower or chips and dip!

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